Description
This Hot Honey Chicken recipe features crispy, golden-fried chicken pieces coated in a spicy-sweet glaze made from honey, hot sauce, and apple cider vinegar. The chicken is marinated in buttermilk and seasoned with smoked paprika and garlic powder for extra flavor and tenderness. Perfect for an easy yet impressive main course with a balance of heat and sweetness.
Ingredients
Scale
Chicken and Marinade
- 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into pieces
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Coating
- 1 cup all-purpose flour
- ½ cup cornstarch
- Vegetable oil, for frying
Hot Honey Sauce
- ½ cup honey
- 2 tablespoons hot sauce (such as Frank’s RedHot)
- 1 tablespoon apple cider vinegar
- ¼ teaspoon red pepper flakes (optional, for extra heat)
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces, buttermilk, salt, black pepper, garlic powder, and smoked paprika. Mix thoroughly to coat all pieces evenly. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours to tenderize and infuse flavor.
- Prepare the Coating: In a separate bowl, whisk together the all-purpose flour and cornstarch until evenly combined. This mix will create a crispy exterior when fried.
- Heat the Oil: Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven and heat over medium-high until the temperature reaches 350°F (175°C). Use a thermometer to maintain consistent frying temperature for best results.
- Coat and Fry the Chicken: Remove the marinated chicken from the buttermilk, allowing any excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to ensure a thick, even coating. Fry the chicken in batches to avoid overcrowding the pan, cooking each piece for 6 to 8 minutes while turning occasionally until the chicken is golden brown and cooked through. Use a wire rack or paper towels to drain excess oil.
- Make the Hot Honey Sauce: In a small saucepan over low heat, combine the honey, hot sauce, apple cider vinegar, and red pepper flakes if using. Stir constantly until the mixture is warm and well blended, about 2 to 3 minutes.
- Serve: Drizzle the hot honey sauce over the fried chicken pieces or serve it on the side for dipping. Enjoy immediately while crispy and warm.
Notes
- For extra crispiness, double-dip the chicken by repeating the buttermilk and flour coating before frying.
- Adjust the amount of hot sauce in the honey glaze for your preferred heat level.
- You can substitute chicken tenders or wings instead of thighs or breasts if desired.
- For a dairy-free option, replace buttermilk with a mixture of plant-based milk and a teaspoon of apple cider vinegar.
